Saturday, March 26, 2011

French Onion Soup

Yummy french onion soup without butter. Yes. I've made this a few times now, and we really like it. It is time consuming, so I only make it on Saturdays. (I think it takes about an hour and a half.) If you have the time, I recommend it!

French Onion Soup
Adapted from Simply Recipes

Ingredients
5 large yellow onions, peeled and thinly sliced
olive oil
1 tsp sugar
3 cloves garlic, minced
4 cups beef broth
4 cups chicken broth
1 beef bouillon (I use 1 tsp Better than Bouillon beef base)
1/2 cup dry white wine (I use chardonnay)
1 bay leaf
1/4 tsp ground thyme
Worcestershire sauce
salt and pepper
French baguette (slice and toast before placed on soup)
Gruyere/Swiss cheese (I'm cheap and buy the presliced Kroger swiss)

Directions
In a large saucepan, saute the onions in olive oil on medium high heat until well browned, but not burned, about 30 to 40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

Add garlic and saute for 1 minute. Add stock, wine, a few dashes of Worcestershire sauce, bay leaf, and thyme. Cover partially and simmer for 30 minutes. Season to taste with salt and pepper. Discard bay leaf.

We use ramekins, but if you have oven proof soup bowls, it would probably be easier (and you won't have to keep going back for more). Ladle the soup into the bowls. Cover with toast and a slice of cheese (or a ripped up part of one if using a ramekin). Put into the oven/toaster oven and broil until cheese bubbles and is slightly browned. Serve immediately.

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